This flavorful One Pot French Onion Pasta recipe is a twist on the classic French Onion Soup. Transitioning from a savory baked soup to a cozy and comforting pasta dish makes it a must-have recipe in your dinner playbook. Made with chickpea pasta, making it a gluten-free dinner masterpiece.
Kaileigh of @Supermomeats on Instagram created this flavorful recipe using her Larder & Vine Braiser. Try her other hard-to-resist Braiser recipes such as her One Pot Orzo With Tomato, Corn, and Zucchini, Pumpkin and Mushroom Risotto, and Pesto Ricotta Pasta.
Discover more of Kaileigh's scrumptious recipes on her blog or follow her on Instagram to easily follow along on her cooking journey!
Why use the Larder & Vine Braiser?
Make every recipe taste even better by simply swapping out your old frying pans and pots for our 3.6 Qt Braiser or any piece from our Enameled Cast Iron Cookware Collection. You'll see the difference in quality once you get your hands on your own set.
Their heavy weight shows just how durable they are and speaks to their long-lasting lifespan. Sealed with 3 layers of enamel coating for a smooth, quality finish. When taken care of properly, your Braiser can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
5 minutes
30 minutes
6
One Pot Dinner
Recipe Ingredients
16 ounces chickpea pasta
2 tablespoons olive oil
3 onions, thinly sliced
2½ tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon salt + more to taste
1 cup cremini mushrooms, sliced
5 cups vegetable broth, or 4 cups vegetable broth + 1 cup water
½ cup dry white wine
1 cup gruyere cheese + more to top
Recipe Directions
1. Heat a braiser or large pot over medium heat and add olive oil and sliced onions.
2. Sauté onions for approximately 12 minutes, stirring frequently, until they are very soft and have started to turn a golden brown color (caramelized onions can take up to an hour, so we're just barely caramelizing them here to save time!).
3. Add the balsamic vinegar, salt, thyme, and mushrooms and continue to sauté for about 3-4 minutes.
4. Add uncooked pasta, vegetable broth, and white wine. Cover and cook pasta until al dente, about 15 minutes. Stir every once and a while to ensure pasta doesn't stick to the bottom of the braiser. Pasta will absorb most of the liquid.
5. Turn heat off. Add gruyere cheese and stir to combine. Season with a little more salt or parmesan cheese if desired. This dish is best when served right away!
** See notes below for any adjustments to the recipe.
Notes
Cooking:
1. If your pasta is soaking up the liquid too quickly and not yet al dente, add a little extra broth or water a little bit at a time.
2. Make sure to stir the onions often to ensure they don't burn or stick to the braiser.
Pasta: Banza chickpea linguine pasta was used in this recipe. You may use any pasta you'd like, just note that the cooking time and amount of liquid needed may vary.
Cheese: Gruyere cheese is used in this recipe and traditionally used for French Onion Soup, but you can substitute it with other options such as Fontina, Jarlsberg, Comte, or Aged Sharp Cheddar.
Storage: Store leftovers in an airtight container in the fridge for up to 3 or 4 days.
Reheating: When reheating, if recipe is dry, you may need to add some olive oil, vegetable broth, or cheese to make a creamy texture.
